Boil a large pot of salted water over high heat. Add rotini or bow tie pasta and cook according to package directions, about 8-10 minutes, until al dente. Drain and rinse under cold water to cool completely.

In a medium bowl or jar, combine olive oil, red wine vinegar, and minced garlic. Add Italian seasoning, red pepper flakes, salt and black pepper to taste. Whisk until well blended.

Dice salami and pepperoni, halve cherry tomatoes, thinly slice red onion, and quarter artichoke hearts. Slice pepperoncini and olives. Gather in a large mixing bowl.

Add cooled pasta and mozzarella pearls to the mixing bowl. Drizzle with vinaigrette and gently toss everything together.

Cover the salad with plastic wrap or lid and refrigerate for 30 minutes to 1 hour before serving.